Nothing beats a fresh homemade whole wheat pizza dough that is incredibly healthy, and preservative -free. Why homemade when you can get the base from the store? Well, to start with, I control what goes in my dough. Secondly, there are no preservatives or un-pronounced ingredients that are added and the best part is I can customize the dough to my liking.

I have tried making pizza dough with both all purpose flour and wheat flour and the one that I like the best is the dough prepared with whole wheat flour. Wheat flour adds a nutty flavor to the pizza and it turns out to be crispy and crusty on the outside and soft and chewy on the inside. This is my standard pizza dough recipe and is so much easy to make.

Now, onto the recipe!

Does making your own pizza dough sounds like too much work? Believe me it’s not. Four simple steps –

Activate the yeast. After the yeast has activated, combine everything in a bowl.

Knead a soft dough.

Let it rise for an hour.

Knead again a couple of times.

and you are good to go! If the yeast doesn’t get foamy or bubbly, discard and please start over again.

You can use instant yeast instead of active dry yeast. Unlike active dry yeast, instant yeast doesn’t have to be proofed, it can be added straight to the dry ingredients. Result will be the same. Use 2 teaspoon of instant yeast for this recipe.

This recipe makes enough dough for two 12 inch pizzas. If you plan to bake just one pizza then freeze the other half. This dough freezes beautifully.

After the dough rising time, divide the dough in half or in quarters, give it a round shape, wrap the individual round in a plastic wrap and freeze in ziploc bags. When ready to bake, thaw the dough in the refrigerator, top with your favorite toppings, sauce and bake. It works great. Dough is good in the refrigerator for 2-3 days and in the freezer for 1 month.

I like to bake my pizza dough before I proceed with the recipe. For that I roll the dough in a large circle, transfer it to a grease baking tray, fold the edges and spread a single layer of beans on top. Bake for 10 minutes @ 350 degree F. (see step by step pics below)

Remove the beans and now your dough is ready to bake, top with your favorite toppings and bake until cheese is all melted and bubbly.

Hope you like this recipe and if you happen to make my homemade whole wheat pizza dough then please leave me a commentor share your pics on Facebook. I would love to see your creation and would be happy to answer any questions.

Homemade Whole Wheat Pizza Dough

Votes: 4
Rating: 5
You:

Rate this recipe!

Print Recipe

A homemade whole wheat pizza dough - healthy, light and a perfect base to a delicious crusty and crispy pizza! A step by step tutorial to guide you through the whole process.

Servings

Prep Time

2PIZZA BASE

1HOUR

Servings

Prep Time

2PIZZA BASE

1HOUR

Homemade Whole Wheat Pizza Dough

Votes: 4
Rating: 5
You:

Rate this recipe!

Print Recipe

A homemade whole wheat pizza dough - healthy, light and a perfect base to a delicious crusty and crispy pizza! A step by step tutorial to guide you through the whole process.

Servings

Prep Time

2PIZZA BASE

1HOUR

Servings

Prep Time

2PIZZA BASE

1HOUR

INGREDIENTS

2.5cupWhole Wheat flour

2-1/4teaspoonActive dry yeast

1teaspoonSugar

1.5teaspoonSalt

1cupLukewarm water

2tablespoonOlive oil

CHANGE SERVING SIZE: PIZZA BASE

CHANGE UNITS:

METHOD

KNEADING THE DOUGH

Assemble ingredients.

Measure flour.

To activate yeast - combine yeast and sugar in lukewarm water.

Whisk and let it sit for 10 minutes.

It will become all bubbly and frothy.

Combine everything together in a bowl.

Pour in yeast, oil and water.

Knead a soft dough.

Cover and let the dough rest for 30 - 1 hour. I like to set my dough in a warm oven to aid in the rising time.

Dough will double in size.

Pizza dough all set and ready.

SHAPE PIZZA

Dust the dough with cornflour..

Divide the dough in equal portions. Above measurements make 2 pizzas.

Roll the dough into a circle.

Grease a baking tray and transfer the rolled dough onto the baking sheet.

Keep spreading the dough around.

Use a fork to make tiny holes at the base of the pizza.

Fold around the edges. Brush the base and edges with olive oil for a crispier crust.

I like to bake my pizza dough dough before I proceed with the recipe. For that I spread a single layer of beans at the base of the pizza and bake @350 degree F for 10 minutes.

28 Responses

I read all your comments and tried the recipe with the tips you mentioned below. I got perfect crust pizza. My sauce was runny and added little. Baked my pizza on a warm stone and it was crispy. Thank you Ruchi for all your tips. You make cooking look easy. 🙂

Hi ruchi…. I just purchased a microwave oven and tried the recipe but the base of the pizza is soggy and the bottom of the pizza remains raw even after being in the oven for over 25 mins…any suggestions

Reasons for a soggy pizza – moisture gets trapped in between the pizza and baking tray. It has no means to escape, so the pizza absorbs all the moisture resulting in a soggy base.
For a crispier crust – put your baking tray (the one on which pizza will bake) in the oven as it preheats. Once heated, carefully remove from oven, slide pizza on the hot pan and bake. This will result in a crispy pizza base.Other tips to keep in mind-
1. Do not overload your pizza toppings in the center. Spread them evenly.
2. If possible, use a pizza stone or a baking tray with holes to bake pizza. This will prevent the pizza from becoming soggy.

Hi Ruchi … I follow ur recipe n when I concert the recipe from US measure to metric the whole wheat flour measure cumes to 591.47 ml(which is not correct I feel ). Please could u help me in converting the whole recipe into grams so tht I can make this for my son’s 2nd birthday this week.also I wanted to know can I bake the base one day before the serving Day. First time when I had made it it came out little soggy.i would like to have it crisp . Please advice ur much needed support is requested .

Hey Ruchi,
Thanks for sharing. Will defi try it out. Have 2 questions:
1. Do we need to knead the dough in any particular way/ or for any amount of time? I’ve seen a lot of other recipes that ask for this step.
2. What’s the exact purpose of using beans?

Harsha, there is no particular way to knead the dough. But this step is important in making breads because if the dough is not kneaded well, bread will turn out dense. Dough elasticity and gluten formation is enhanced by kneading. In case of pizza, feel free to knead the dough but it’s not required.
Purpose of beans – it creates a small crater/depression during the first bake. When the base is baked with toppings, everything stays within that crater (made by beans) and gives a clean look to the pizza. Hope that answers your query!

Hi Ruchi…ur blog is really very gud n helpful.just wanted to ask u for a small favour…can u pls write the ingredients measurements in grams which really makes it super helpful in the success of the dishes.i made this whole wheat pizza dough thrice already.first time it came out perfectly but second n third time the dough deflated.pls help with gram conversions for ur recipes.i would love to bake more of these.
Thanks
Sneha

Thanks for your kind words Sneha. I’m really happy to hear that you enjoy my recipes. The format that I use provides the recipe in US imperial and Metric format. Will try to look for a different format that provides measurements in grams.
Possible reason for deflated dough is – yeast. If the yeast didn’t get foamy or bubbly, the dough will not rise. Please use a fresh packet of yeast and do give this recipe a try again. Thanks!

Thanks for stopping by Bijal! Instant yeast and dry active yeast are not the same. Unlike active dry yeast, instant yeast doesn’t have to be proofed; it can be added straight to the dry ingredients. Result will be the same. Use 2 teaspoon of Instant yeast for this recipe.